SERVES EIGHT TO 10 INGREDIENTS
1kg plums, stones removed 200g caster sugar
300ml cold water
1 vanilla pod, split and seeds scraped out
2 whole star anise heat and reduce to a thick sauce that sticks to the back of a spoon.
Remove from the heat and leave to cool before adding the plums back to the liquid.
Fill one large ovenproof dish or eight to 10 smaller dishes no more than two thirds full with the compote, and set aside.
To make the crumble topping, rub the butter and flour into large clumps (leaving large clumps creates a lovely rubbly texture), then stir in the sugar and hazelnuts.
Spread the topping on to a baking tray lined with greaseproof paper and bake for 15 minutes until golden brown.
Remove from the oven and spoon the baked crumble topping over the compote, pressing down as you go. Return to the oven for a further 15 minutes, or until the fruit below is bubbling through. When ready, serve with custard or ice cream.
Any plums or crumble topping not required can be kept in the fridge or freezer for another day.
Recipe from Puddings by Johnny Shepherd (W&N, £20)